Instant Pot Quick Pickled Beets

Not sure what to do with the beets in your CSA box? Get old school pickled beet flavors the quick and easy Instant Pot way!

Are You a Beet Lover or a Beet Hater?

I’m in the beet lover category and I know not everyone feels the way I do. However, I do think that these Instant Pot Quick Pickled Beets is gateway recipe to adding more beets into your family’s life.

I think the vinegar and spices take away that “dirt” taste that beet haters don’t like. Me, I think they just taste earthy and I grew up on pickled beets. Using your electric pressure cooker you can make these pickled beets even faster!

What Does Quick Pickled Beets Mean?

You may know someone who cans and make pickles or pickled beets. Both cook beets in a vinegar-based brine.

Those pickled beets are different in two important ways. The first is they are shelf stable while these quick pickled beets MUST BE stored in your refrigerator.

The second way is this recipe makes pickled beets that are ready to eat as soon as they are done and don’t need time to cure. Personally, I like mine to be chilled before I eat them, but you can eat them warm too.

Pickled Beet Ground Rules

Only make one color at a time. Red beets will color yellow and candy cane beets bright red, so don’t cook them together unless you want them all to look alike!

Instead, do small batches of each color and even use different spices to make each batch unique.

Store these in your fridge and eat cold on your favorite salad.

Change up the spices to suit your taste. Cinnamon and clove is traditional, but you can leave either or both out if you don’t like them.

What Do I Eat Pickled Beets On or With?

My Mom served them as a side dish and I love them on salads. They can be fun in a pita sandwich too. Let me know in the comments how you are using them.

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